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Slow-Cooker California-Style Fish Tacos

By Meaghen Walsh

Published on October 16, 2019

Time

1¾ hours

Yield

Serves 4

Slow-Cooker California-Style Fish Tacos

Ingredients

1 lime, sliced ¼ inch thick, plus 3 tablespoons lime juice, plus lime wedges for serving6 tablespoons minced fresh cilantro, stems reserved¼ cup dry white wine 2 tablespoons extra-virgin olive oil 1 tablespoons minced canned chipotle chile in adobo sauce ½ teaspoon ground coriander ¼ teaspoon ground cumin Salt and pepper 4 (6- to 8-ounce) skinless halibut fillets, 1 to 1 ½ inches thick4 cups shredded green cabbage 3 scallions, sliced thin¼ cup mayonnaise ¼ cup sour cream 2 garlic cloves, minced12 (6-inch) corn tortilla, warmed

Before You Begin

Look for halibut fillets of similar thickness to ensure that they cook at the same rate. You will need an oval slow cooker for this recipe. Check the halibut's temperature after 1 hour of cooking and continue to monitor until it registers 140 degrees. Sea bass is a good substitute for the halibut.

Cooking time: 1 to 2 hours on low

Slow cooker size: 4 to 7 quarts

Instructions

  1. Fold sheet of aluminum foil into 12 by 9-inch sling and press widthwise into slow cooker. Arrange lime slices in single layer in bottom of prepared slow cooker. Scatter cilantro stems over lime slices. Add wine to slow cooker, then add water until liquid level is even with lime slices (about ¼ cup).
  2. Microwave 1 tablespoon oil, 2 teaspoons chipotle, coriander, cumin, ½ teaspoon salt, and ¼ teaspoon pepper in bowl until fragrant, about 30 seconds; let cool slightly. Rub halibut with spice mixture, then arrange in even layer on top of cilantro stems. Cover and cook until halibut flakes apart when gently prodded with paring knife and registers 140 degrees, 1 to 2 hours on low.
  3. Combine cabbage, scallions, 2 tablespoons lime juice, ¼ cup cilantro, ¼ teaspoon salt, and remaining 1 tablespoon oil in bowl. In separate bowl, combine mayonnaise, sour cream, garlic, remaining 1 tablespoon lime juice, remaining 2 tablespoons cilantro, and remaining 1 teaspoon chipotle. Season with salt and pepper to taste.
  4. Using sling, transfer halibut to cutting board. Gently lift and tilt fillets with spatula to remove cilantro stems and lime slices; discard poaching liquid and remove any white albumin from halibut. Cut each fillet into 3 equal pieces. Spread sauce evenly onto warm tortillas, top with fish and cabbage mixture, and serve with lime wedges.
Slow-Cooker California-Style Fish Tacos
Styling by Marie Piraino.

Slow-Cooker California-Style Fish Tacos

Headshot of Meaghen Walsh
By Meaghen Walsh
4.5(28)
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Time

1¾ hours

Yield

Serves 4

Ingredients

1 lime, sliced ¼ inch thick, plus 3 tablespoons lime juice, plus lime wedges for serving
6 tablespoons minced fresh cilantro, stems reserved
¼ cup dry white wine
2 tablespoons extra-virgin olive oil
1 tablespoons minced canned chipotle chile in adobo sauce
½ teaspoon ground coriander
¼ teaspoon ground cumin
Salt and pepper
4 (6- to 8-ounce) skinless halibut fillets, 1 to 1 ½ inches thick
4 cups shredded green cabbage
3 scallions, sliced thin
¼ cup mayonnaise
¼ cup sour cream
2 garlic cloves, minced
12 (6-inch) corn tortilla, warmed

Ingredients

1 lime, sliced ¼ inch thick, plus 3 tablespoons lime juice, plus lime wedges for serving
6 tablespoons minced fresh cilantro, stems reserved
¼ cup dry white wine
2 tablespoons extra-virgin olive oil
1 tablespoons minced canned chipotle chile in adobo sauce
½ teaspoon ground coriander
¼ teaspoon ground cumin
Salt and pepper
4 (6- to 8-ounce) skinless halibut fillets, 1 to 1 ½ inches thick
4 cups shredded green cabbage
3 scallions, sliced thin
¼ cup mayonnaise
¼ cup sour cream
2 garlic cloves, minced
12 (6-inch) corn tortilla, warmed

Ingredients

1 lime, sliced ¼ inch thick, plus 3 tablespoons lime juice, plus lime wedges for serving
6 tablespoons minced fresh cilantro, stems reserved
¼ cup dry white wine
2 tablespoons extra-virgin olive oil
1 tablespoons minced canned chipotle chile in adobo sauce
½ teaspoon ground coriander
¼ teaspoon ground cumin
Salt and pepper
4 (6- to 8-ounce) skinless halibut fillets, 1 to 1 ½ inches thick
4 cups shredded green cabbage
3 scallions, sliced thin
¼ cup mayonnaise
¼ cup sour cream
2 garlic cloves, minced
12 (6-inch) corn tortilla, warmed

Why This Recipe Works

Simple and fresh fish tacos combine tender fish, crisp sliced cabbage, and a tangy sauce. We wanted a recipe for fish tacos that we could prepare in our slow cooker that offered the same great flavor. To start, we chose mild but sturdy halibut fillets and coated them with a spice rub that we bloomed in the microwave. The fillets sat on a bed of sliced limes, and we added just enough water to steam the fish, ensuring that it would be moist and flaky. After trying a variety of dairy products for our sauce, we settled on a combination of two—mayonnaise and sour cream—for tangy flavor and richness. Lime juice and chipotle chiles gave the sauce tang and a subtle, smoky heat. Cabbage salad mixed with fresh cilantro, scallions, and lime juice had a nice crunch and was the perfect finishing touch. 

Before You Begin

Look for halibut fillets of similar thickness to ensure that they cook at the same rate. You will need an oval slow cooker for this recipe. Check the halibut's temperature after 1 hour of cooking and continue to monitor until it registers 140 degrees. Sea bass is a good substitute for the halibut.

Cooking time: 1 to 2 hours on low

Slow cooker size: 4 to 7 quarts

Instructions

  1. Fold sheet of aluminum foil into 12 by 9-inch sling and press widthwise into slow cooker. Arrange lime slices in single layer in bottom of prepared slow cooker. Scatter cilantro stems over lime slices. Add wine to slow cooker, then add water until liquid level is even with lime slices (about ¼ cup).
  2. Microwave 1 tablespoon oil, 2 teaspoons chipotle, coriander, cumin, ½ teaspoon salt, and ¼ teaspoon pepper in bowl until fragrant, about 30 seconds; let cool slightly. Rub halibut with spice mixture, then arrange in even layer on top of cilantro stems. Cover and cook until halibut flakes apart when gently prodded with paring knife and registers 140 degrees, 1 to 2 hours on low.
  3. Combine cabbage, scallions, 2 tablespoons lime juice, ¼ cup cilantro, ¼ teaspoon salt, and remaining 1 tablespoon oil in bowl. In separate bowl, combine mayonnaise, sour cream, garlic, remaining 1 tablespoon lime juice, remaining 2 tablespoons cilantro, and remaining 1 teaspoon chipotle. Season with salt and pepper to taste.
  4. Using sling, transfer halibut to cutting board. Gently lift and tilt fillets with spatula to remove cilantro stems and lime slices; discard poaching liquid and remove any white albumin from halibut. Cut each fillet into 3 equal pieces. Spread sauce evenly onto warm tortillas, top with fish and cabbage mixture, and serve with lime wedges.

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